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Pam Cooley and Jan Owens, Your Gourmet Girlfriends share recipes and ideas for Easter including their favorite Deviled Egg cracker spread, a few quick Sweet Treats and a quick candy basket.


1 dozen large hard boiled eggs

1 tablespoons white vinegar

½ to 1 cup mayo

1 green onion or 2 T. snipped chives

1 tablespoon yellow mustard (add more if you like)

Sea salt and freshly ground pepper

Toppings: bacon, green onion, cheese, sweet or dill pickle, parsley, chives,

bread, baguettes, or crackers

Paprika, for dusting

1. Peel and chop eggs. In large bowl use potato masher to slightly mash eggs. Stir in mayonnaise, mustard, vinegar, salt and pepper. Mound on serving platter in oval egg shape or put in a shallow serving bowl.

2. Sprinkle with rows or top with bacon, parsley, olives and pickle. Serve with bread, baguettes or crackers.

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